Pumpkin, Kale, and Black Bean Stew Recipe

Heat olive oil over medium heat in a soup pot. Cook onion until it begins to soften about 5 minutes. Add garlic and diced pumpkin and cook for another 5 minutes. Stir in the beef broth tomatoes salt and pepper. Bring to a boil then turn heat to low and simmer until vegetables are tender about 15 minutes.

While soup is simmering bring a pot of salted water to a boil. Add the kale and simmer until softened about 3 minutes. Drain into a colander.

After soup has cooked for 15 minutes add the kale ham and black beans; simmer for another 5 minutes. Stir in the sherry vinegar and sorrel; remove pot from the heat.